Ingredients

The following ingredients have 4 Servings
  • 2 Eggplant (about 19 ounces)
  • 2 Tbsps olive oil
  • 4 sprigs thyme
  • salt
  • peppers
  • 0.5 lemon
  • 3 sprigs Basil
  • 1 large garlic clove
  • 0.5 Crusty bread (about 9 ounces)
  • coarse Sea salt

Instruction

  • Rinse eggplant, wipe dry and halve lengthwise. Score flesh with a sharp knife in a cross-hatch pattern. Place on a baking sheet, cut side up.
  • Drizzle olive oil sparingly over the eggplant.
  • Rinse thyme and shake dry. Season eggplant with salt and pepper and distribute thyme over the top. Bake in a preheated oven at 400°F/convection 350°F, about 40 minutes.
  • Let eggplant cool slightly, then remove thyme. With a spoon, scoop out the flesh.
  • Finely chop eggplant pulp and place in a bowl. Juice lemon. Add 2 tablespoons lemon juice to the eggplant pulp and season with salt and pepper.
  • Rinse basil, shake dry and pluck leaves. Chop finely and mix well with eggplant.
  • Halve garlic. Cut bread into 1/2-inch thick slices. Rub with garlic.
  • Heat a grill pan (or skillet) over medium heat. Cook bread until brown and crispy on both sides.
  • Top the toasted bread slices with eggplant. Garnish with coarse sea salt and extra basil leaves. Serve bruschetta immediately.